Pan Roasted Salmon with White Bean-Ancho Chile Broth, Cilantro Pesto and Roasted Shallots with Sauteed Kale

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  • Level: Easy
  • Yield: 4 servings.
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Cilantro Pesto: 

2 cups cilantro leaves

2 tablespoons pumpkin seeds

2 cloves garlic

3 tablespoons fresh lime juice

1/2 cup olive oil

1/4 cup freshly grated parmesan cheese

Salt and pepper

White Bean Broth:

6 cups fish stock

2 ancho chiles, soaked, seeded and julienned

1 cup cooked white beans

3 shallots, roasted, peeled and sliced thinly

1 tablespoon honey

Salt and pepper


Four 6 ounce salmon fillets

Olive oil

Salt and pepper

Sauteed Kale:

1 1/2 pounds young kale, stems and leaves coarsely chopped

3 tablespoons olive oil 

2 cloves garlic, finely sliced 

1/2 cup vegetable stock or water 

Salt and pepper 

Salt and pepper

2 tablespoons red wine vinegar


  1. For the cilantro pesto: Combine in a blender and blend until smooth. Season with salt and pepper to taste.
  2. For the white bean broth: Place fish stock in a medium saucepan over high heat and cook until reduced by half. Add the chiles, white beans and shallots and cook for 5 minutes. Add honey. Season with salt and pepper to taste.
  3. For the salmon: Heat a grill pan or saute pan over high heat until almost smoking. Brush the salmon with olive oil on both sides and season with salt and pepper. Saute skin-side down until golden brown, turn the fillets over, reduce heat to medium and continue cooking for 3-4 minutes for medium doneness.
  4. For the sauteed kale: Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.